Enjoy these vegetarian and vegan recipes! As we are the largest vegetarian market in Connecticut, you can find all your recipe ingredients at Edge of the Woods. Bon Appetit!
Chocolate-Covered Strawberries
This is so fast and easy to do; very festive looking for Valentine’s Day or any day!
Plus, it’s good for you too. Dark or semi-sweet chocolate offers several health
benefits, including supporting healthy cholesterol levels and promoting good blood
pressure. Rich in calcium and potassium, dark chocolate can also contribute to strong
bones while enhancing your mood. Strawberries, on the other hand, are a powerhouse
of vitamin C and antioxidants that boost your immune system. They’re also an excellent
source of dietary fiber, making them a nutritious addition to your diet.
Ingredients
Strawberries: 1 pound (washed and thoroughly dried)
Chocolate Options:
Dairy – 8oz of semi-sweet 8 oz. or milk chocolate chips – Non-Dairy – We carry dairy
free chocolate chips
Optional Toppings:
You can add crushed nuts, coconut flakes, or sprinkles and/or a white chocolate drizzle
– be creative!
Instructions
Prep the Strawberries
Wash and pat dry the strawberries. Ensure they are completely dry to prevent the
chocolate from seizing.
Melt the Chocolate: Place the chocolate in a microwave-safe bowl.
Microwave in 20-30 second intervals, stirring between each interval until smooth.
Alternatively, use a double boiler to gently melt the chocolate over simmering water.
Dip the Strawberries
Hold each strawberry by the stem and dip it into the melted chocolate.
Swirl the strawberry to coat evenly, letting excess chocolate drip off.
Add Toppings (Optional)
Immediately sprinkle crushed nuts, coconut flakes, or sprinkles onto the chocolate
before it sets.
Set the Strawberries
Place the dipped strawberries on a parchment-lined baking sheet.
Let them set at room temperature or place them in the refrigerator for 15-20 minutes to
harden.
Optional Drizzle
Melt white chocolate (dairy or non-dairy) in the same manner as the chocolate.
Use a fork or piping bag to drizzle over the hardened chocolate-covered strawberries for
a decorative touch.
Storage:
Store the strawberries in an airtight container in the refrigerator for up to 2 days.
Enjoy your delicious treat!
Hearty Vegetarian Bean Soup
Hearty Vegetarian Bean Soup
This hearty and flavorful soup is perfect for a cozy meal, loaded with protein, fiber, and
vitamins.
Ingredients:
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes, with juice
– 4 cups vegetable broth
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper, to taste
– 2 cups fresh spinach (optional)
– Juice of 1 lemon (optional, for brightness)
– Chopped fresh parsley, for garnish
Instructions:
1. Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic,
carrots, and celery. Sauté for about 5 minutes, or until the vegetables are
softened and the onion is translucent.
2. Add Green Beans and Tomatoes
Stir in the green beans and diced tomatoes (including their juice). Cook for
another 2-3 minutes.
3. Add Broth and Spices
Pour in the vegetable broth, and stir in the thyme, smoked paprika, cumin, and
red pepper flakes (if using). Bring the mixture to a boil.
4. Simmer with Beans
Reduce the heat to low and add the white beans and black beans. Cover and let
the soup simmer for about 20-25 minutes, allowing the flavors to meld.
5. Optional Spinach and Lemon
If using spinach, stir it in during the last 5 minutes of cooking until wilted. Add the
lemon juice for a bright, fresh finish.
6. Season to Taste
Taste the soup and adjust seasoning with salt and black pepper as needed.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty
bread or a side salad.
Notes:
– You can substitute fresh green beans with frozen ones if needed.
– For extra richness, top each serving with a dollop of sour cream or a sprinkle of
grated Parmesan.
– This soup stores well in the fridge for up to 4 days or in the freezer for up to 3
months.
We have all the natural ingredients you’ll need to make this recipe. Enjoy your delicious,
hearty vegetarian soup!
Cranberry Nut Bread with Browned Butter Glaze
Cranberry Nut Bread with Browned Butter Glaze
You’ll love this festive looking bread with its nutty texture, orange juice and zest for
added flavor; plus, the browned butter glaze gives this an added bonus flavor that your
family and guests will love. Looking for a plant-based options? It’s easy to substitute the
ingredients; we have what you need at Edge of the Woods. Bake away!
Ingredients:
– 2 cups all-purpose flour
– ¾ cup white sugar
– 1 ½ teaspoons baking powder
– ¾ teaspoon salt
– ½ teaspoon baking soda
– 1 cup chopped cranberries
– ½ cup chopped walnuts
– ¾ cup orange juice
– 1 large egg
– 2 tablespoons vegetable oil
– 1 tablespoon orange zest
Directions:
Preheat oven to 350 degrees – Grease a 9×5” loaf pan
Combine flour, sugar, baking powder, salt, baking soda in a large bowl. Add cranberries
and walnuts; mix till all blended.
In a medium bowl, mix together orange juice, egg, oil, zest until combined. Pour into
flour mixture and stir until just blended. Spoon batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick or tester inserted into the center of the loaf
comes out clean; approximately 50 minutes. Let cool in the pan for about 5 minutes
before removing onto a wire rack to cool completely.
Glaze:
½ cup unsalted butter
4 cups powdered sugar
1 ½ teaspoons vanilla extract
3 tablespoons milk
In a medium saucepan, melt the butter over medium heat. Continue cooking until the
butter turns a golden-brown color and has a nutty aroma, about 5-7 minutes.
2. Remove from heat and whisk in the powdered sugar, vanilla, and milk until smooth. If
the glaze is too thick, add a little more milk until it reaches your desired consistency.
When loaf is completely cool you can top with this glaze by either drizzling it over
the top or completely covering the top and then garnishing with cranberries of
your choice – whole ones or dried.
Merry Holidays to all!
The Dodge Family and Edge of the Woods Team
Vegetarian Quinoa-Stuffed Bell Peppers
Here’s a different type of stuffing you can use for Thanksgiving or any time of year! It’s a nutritious and vibrant dish perfect for a hearty side dish.
Vegetarian Quinoa-Stuffed Bell Peppers
Ingredients
- 4 large bell peppers (any color, tops cut off, seeds and membranes removed)
- 1 cup quinoa, rinsed
- 1 ½ cups vegetable broth (or any broth you like)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained (or 1 cup fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, diced (or 1 medium tomato)
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- ½ tsp chili powder (optional, for a kick)
- Salt and pepper, to taste
- ¼ cup fresh cilantro or parsley, chopped
- Juice of 1 lime
- ¼ cup shredded cheese (optional, for topping; use vegan cheese if desired)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Quinoa: In a medium pot, add the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the liquid. Fluff with a fork and set aside.
- Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional minute.
- Combine Ingredients: Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir to combine and let it cook for 2-3 minutes until everything is warmed through. Remove from heat and stir in fresh cilantro and lime juice.
- Stuff the Peppers: Place the hollowed bell peppers upright in a baking dish. Spoon the quinoa mixture into each pepper, pressing it down gently to fit more filling. Top each pepper with a little shredded cheese if desired.
- Bake the Peppers: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese (if using) is melted and bubbly.
- Serve: Carefully remove the peppers from the oven. Let them cool slightly before serving. Garnish with extra cilantro or parsley. A squeeze of lemon or lime juice adds a nice flavor too if you wish.
- For extra flavor, add chopped jalapeños to the filling for spice.
We have all that you need to make this dish at Edge of the Woods – we even make our own stuffed peppers for the holidays for you to take home and enjoy. Call us days in advance if you would like any of our catering choices. https://eotwm.com/holiday-menu/
Vegan Apple Crisp Recipe
This recipe is simple to make, and you can adjust the sweetness and spices to your
liking.
Filling Ingredients:
6 medium-sized apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
1 tablespoon lemon juice
2 tablespoons maple syrup or agave syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup water or apple juice
1 tablespoon cornstarch (optional for thickening)
Crisp Topping Ingredients:
1 cup rolled oats
1/2 cup almond flour or whole wheat flour
1/3 cup coconut sugar or brown sugar
1/2 cup
pecans or walnuts (optional)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup coconut oil (solid but slightly soft)
Instructions:
Preheat the oven to 350°F
Prepare the apple filling:
In a large mixing bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon,
nutmeg, and cornstarch (if using).
Pour the apple mixture into a greased 9×9-inch baking dish, and add water or apple juice
over the apples.
Make the crisp topping:
In a separate bowl, mix together the oats, flour, coconut sugar, nuts (if using), salt,and
cinnamon.
Add the coconut oil and mix with your fingers or a fork until crumbly.
Assemble the crisp:
Sprinkle the topping evenly over the apple mixture.
Bake:
Bake for 40–45 minutes or until the topping is golden and the apples are bubbly and tender.
Cool and serve:
Allow the apple crisp to cool slightly before serving. Enjoy with vegan ice cream or whipped
coconut cream!
We have all the ingredients you’ll need to make this delicious recipe. Enjoy
October!
Quinoa Tabbouleh
This quinoa tabbouleh is a fresh, vibrant take on the classic Middle Eastern salad. It’s gluten-free and flavorful: A perfect healthy side dish or light main course.
Ingredients:
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- Pinch of salt
For the Tabbouleh:
- 1 large cucumber, diced
- 2 large tomatoes, diced (or 1 cup cherry tomatoes, halved)
- 1 small red onion, finely chopped
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add a pinch of salt and the rinsed quinoa. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool completely.
- Prepare the vegetables: While the quinoa is cooking and cooling, prepare the cucumber, tomatoes, red onion, parsley, and mint. Place them in a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
- Combine: Once the quinoa is cool, fluff it with a fork and add it to the bowl with the vegetables. Pour the dressing over the quinoa and vegetables, and toss everything together until well combined.
- Adjust seasoning: Taste the tabbouleh and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Chill and serve: For best results, let the tabbouleh chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
Serving Suggestions:
This quinoa tabbouleh can be served as a side dish with grilled vegetables, falafel, or roasted chickpeas. It also works well as a light lunch on its own, especially when paired with hummus or pita bread.
This dish is a refreshing and healthy way to enjoy fresh vegetables and herbs; quinoa also gives this recipe a protein-rich twist. Enjoy!